Friday, 27 November 2015

FAST CHRISTMAS FEAST

Rosti with salmon

800g baking potatoes,peeled
2 large carrots,grated
3 spring onions,trimmed and chopped
100g butter,melted
120g pack smoked salmon
6tbsp crème fraiche
1tbsp snipped fresh chives

Boil the potatoes whole for 12 mins.Cool grate into a bowl and season.Stir in carrots,spring onions and butter.Heat a large non-stick frying pan.Shape the mixture into 12 flat rounds.Cook 6 at a time for 6-7 mins on each side until crisp.To serve,top each rosti with folded smoked salmon slices,creme fraiche and chives.

Spatchcock turkey

2.5kg turkey with giblets for the turkey rub
3tbsp chopped sage
1tbsp chopped rosemary
1 bay leaf
6 cloves garlic
zest of 2 lemons,plus 1tbsp juice
1tbsp olive oil
for the gravy:
1 onion,finely diced
1 carrot,diced
1 bay leaf
1tbsp olive oil
50g plan flour

Lay the turkey on a chopping board,breast-side down.Using a sharpe knife,cut along both sides of the backbone,then remove and set aside.Open the turkey out flat.Trim off any fat.Turn the bird over.Press down on either side of the breast until the breast bone cracks.Flatten the bird and tuck the wing tips under.Lay on a rack set over a rimmed baking tray.Preheat the oven to 180c/160c fan/gas 4.In a processor,blend the ingredients for the rub until it resembles pesto.Season well.Pat the rub over the turkey.Roast for 50 mins,until cooked.To test,pierce the thickest part of the thigh with a swewer.If the juices run clear, it's done.If they are slightly pink,return to the oven for 10 mins,then test agin.Repeat till done.Remove from tray and wrap in foil to rest.Do not wash the tray.Put the back bone and giblets (not the liver) in a pan with 1L water,boil then simmer for 30 mins.Strain.Keep the stock.Discard the bone and giblets.For the grave,sweat the onion,carrot and bay leave in the oil in a pan over a low heat for 10 mins.Discard the bay leaf.Add a little hot stock to the tray.Using a non-metallic spatula to scrape up the flavour-packed bits stuck to the base.Add to the onion mixture with the flour and cook for 1 min,stirring.Take off the heat and stir in all the stock.Bring to a boil,stir until thickened.Simmer for 5-10mins,stirring,until smooth.Carve the turkey and serve with the gravy.

 
 
 
 
 
 
 
 
 

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